Strange to see how a good dinner and feasting reconciles everybody.

Samuel Pepys (1633-1803)

The better the salad the worse the dinner.

Italian Proverb

Both quotes precede this recipe from The Frugal Gourmet Cooks with Wine by Jeff Smith (1986). He goes on to say–

Salad and Wine: Great problem here. Vinegars are great for salads but they tend to get in the way of the wine. Any vinegar you use must be very mild and played down. Rule: If you are going to serve a salad with a wonderful vinaigrette dressing, simply do not serve a wine with the salad course. That is all there is to it. Or try a dry German Riesling with your salad course. It will work with many good dressings.”

Please don’t think this is a weird dish. It is just delicious because you don’t overcook the sprouts.

COLD BRUSSLES SPROUTS SALAD AND WITH CARAWAY VARIATION

Serves 6-8

2 lb fresh Brussels sprouts or 2 10-oz boxes frozen, defrosted, boiled or steamed until barely tender, “this should take no more than 10 minutes. Add a bit of peanut or olive oil to the water when you begin. It helps them remain green instead of that awful gray you remember from your childhood. When tender but still crunchy, drain and immediately immerse in cold water. This will stop the cooking. Drain and chill. (If using frozen Brussels sprouts, do not cook them at all. Simply defrost and cut for the salad.) Cut each sprout in half.”
1 bunch green onions, chopped
1 red sweet bell pepper, cored, seeded, diced, or 2 red tomatoes, diced
½ C Jeff Smith’s White Wine Vinaigrette (below)
Pepper
¼ C sliced almonds for garnish

Place cut sprouts in a large salad bowl. Toss with chopped green onions, chopped red bell pepper or tomatoes, and vinaigrette. Top with “a bit” of pepper and some sliced almonds for garnish.

COLD BRUSSELS SPROUTS SALAD WITH CARAWAY VARIATION

“Prepare the salad above and add some caraway seeds to the dish. You will be surprised at how delicious this is.”

JEFF SMITH’S WHITE WINE VINAIGRETTE

Makes 1½ cups

¼ C dry white wine
½ C olive oil
¼ C white wine vinegar
1 tsp oregano
½ tsp dry mustard
Salt, black pepper (preferably freshly ground), to taste

Blend together all ingredients in a food blender or by shaking in a jar.